CHEESY QUESARITO TACO BELL COPYCAT
INGREDIENTS
For the Beef:
- 1 lb ground beef
- 1 packet taco seasoning
- 2/3 cup water
For the Rice:
- 1 cup cooked white rice
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
For the Quesarito:
- 4 large flour tortillas
- 4 small flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup nacho cheese sauce
For the Chipotle Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon chipotle sauce or adobo sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
INSTRUCTIONS
1. Cook the Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add taco seasoning and water, then simmer for about 5 minutes until thick and flavorful.
2. Make the Spanish Rice
In a pan, mix cooked rice with tomato sauce, chili powder, garlic powder, and salt.
Cook for 3–5 minutes until heated through and slightly seasoned.
3. Prepare the Chipotle Sauce
In a small bowl, mix mayonnaise, chipotle sauce, lime juice, and garlic powder until smooth.
Set aside.
4. Make the Cheesy Tortilla Layer
Place one small tortilla on a pan, sprinkle cheddar cheese on top, then place a large tortilla over it.
Heat until the cheese melts and sticks the two tortillas together.
Repeat for all tortillas.
5. Assemble the Quesarito
In the center of each tortilla, layer:
- Beef
- Rice
- Nacho cheese sauce
- Chipotle sauce
Fold in the sides and roll tightly like a burrito.
6. Grill Optional but Recommended
Place the wrapped quesarito seam-side down in a hot pan.
Cook for 2–3 minutes on each side until golden and crispy.
TIPS
- Add sour cream for extra creaminess
- Add lettuce or tomatoes for freshness
- Use spicy nacho cheese if you like heat
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